Best 2 Mushroom And Spinach Fettuccine Recipes
Dive into a culinary journey with our comprehensive guide to creating a delectable mushroom and spinach fettuccine dish. Whether you prefer a creamy or a light and flavorful sauce, we've got you covered. With step-by-step instructions and insightful tips, you'll be whipping up a restaurant-worthy fettuccine that's sure to impress your taste buds and leave you craving for more.
Here are our top 2 tried and tested recipes!
MUSHROOM AND SPINACH FETTUCCINE
You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain fettuccine as directed on package, omitting salt.
- Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
- Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
- Place fettuccine on large platter. Top with spinach mixture and cheese.
Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 4 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g
SPINACH, MUSHROOM, AND RICOTTA FETTUCCINE
The name says it all! Spinach and mushrooms are gently sauteed in butter, then tossed with ricotta cheese and fettuccine pasta.
Provided by Lisabeth Moore
Categories Main Dish Recipes Pasta
Time 40m
Yield 2
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl.
- Melt butter in a large saucepan over medium heat. Saute mushrooms and sausage in butter until mushrooms are tender and sausage is browned and crumbly, 10 to 12 minutes. Stir spinach into mushroom mixture and cook until heated through, 5 to 10 minutes. Remove from heat.
- Stir ricotta cheese into mushroom mixture until well-mixed; add lemon juice. Pour mushroom mixture over fettuccine and toss to coat.
Nutrition Facts : Calories 862.1 calories, Carbohydrate 98 g, Cholesterol 92.6 mg, Fat 32.7 g, Fiber 9.4 g, Protein 49.8 g, SaturatedFat 13.2 g, Sodium 957.9 mg, Sugar 7.4 g
Tips:
- For the creamiest sauce, use full-fat milk and heavy cream. If you want a lighter sauce, you can substitute low-fat milk and half-and-half.
- Fresh spinach is best for this recipe, but you can also use frozen spinach if that's all you have. Just be sure to thaw it and drain it before using.
- You can use any type of mushrooms you like for this recipe. Some good options include cremini mushrooms, shiitake mushrooms, or oyster mushrooms.
- If you don't have fettuccine noodles, you can use any other type of long pasta, such as spaghetti or linguine.
- This dish is best served immediately, but it can be stored in the refrigerator for up to 3 days. To reheat, simply microwave it on low power until warmed through.
Conclusion:
This mushroom and spinach fettuccine is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is creamy, flavorful, and packed with vegetables. Plus, it is a great way to use up any leftover mushrooms or spinach you may have on hand. So next time you are looking for a quick and easy pasta dish, give this mushroom and spinach fettuccine a try.
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